Recipe for Telugu Andhra style Mamidikaya Koyagura Pappu | Raw Mango Dal with Leafy Greens. Recipe with step by step pictures. Everyday lentil dish made with toor dal, raw mangoes and green amaranth leaves.
This is a very delicious everyday lentil recipe made with toor dal, green amaranth leaves and raw mango. This recipe is from my friend Sreedevi. Sreedevi’s husband Sreekanth and I are best friends from college. Sree and Sree are high school sweet hearts. During college days, all Sreekanth would speak non-stop was about his then girl friend. Those days are still so vivid in my memory. They were living in different cities at that time and they both were madly in love for each other. They are now married and have a beautiful son. Sreekanth now runs a very popular blog about personal finance. Do check it out. Here is a picture of me and Sreedevi (tummy full happy faces) taken in the 2000’s after a full meals dinner at Jayanagar Nagarjuna. Do try this Andhra style dal. I am sure you will like it. I have slightly adapted the recipe to suit my family.
Here is the video of how to make Mamidikaya Koyagura Pappu | Raw Mango Dal with Leafy amaranth Greens
Here is how to do Mamidikaya Koyagura Pappu | Raw Mango Dal with Leafy amaranth Greens Green amaranth leaves are called as Thotakura or Koyagura. It just means garden leaf in Telugu. They also come in a version with red tinged leaves. I have made this dal with those red amaranth and it tastes good too. You can use whatever leafy green you have in your fridge. Wash the greens well, chop into small pieces. Set aside.
Here is a small tip while cleaning leafy greens. Getting rid of sand and dust from the greens is very important.
Peel and chop the raw mango. Rough chop is fine.
Wash the toor dal in water and add it to a bowl. Add in the raw mangoes and two cups of water. Add little water in a pressure cooker and place the bowl inside. Close the cooker and cook for 4 whistles. Remove from heat and wait for the pressure to settle. Set aside. Tip: I always faced the problem of the water spewing out of the cooker whenever I cooked dal or rice. I easily overcame the problem by using the pot in pot method. In this method, pour little water in the cooker and then place a bowl inside the cooker with the dal and water in it. By cooking in this method, the problem of water spewing out of the whistle and making a whole mess of the stove area can be easily avoided. Do give it a try. This helps in keeping the work area very clean.
Heat oil in a pan and add in the onions. Saute the onions till soft. Add in the tomatoes and the green chillies. Saute for a couple of minutes. In many households, the onions and tomatoes are boiled along with the dal. Its fine. If you are rushed for time, do that. I find that sauteing the onions in oil adds a bit more flavour.
Add in the chopped green leaves. Saute until the leaves are wilted.
Add in the salt and a small piece of jaggery. The jaggery is optional. But the little sweetness balances the sour mangoes. I love to add jaggery in my sour curries.
Mash the cooked dal and add it to the pan. Simmer for a couple of minutes. Remove from heat and set aside.
Tempering: Heat ghee in a kadai / small pan and add in the cumin seeds, mustard seeds, and garlic. Let the flame be on low as the garlic takes time to roast. If the garlic is big, chop into two to three pieces so it can get nicely roasted in ghee.
Once the mustard crackles and the garlic is roasted, add in the curry leaves and dried red chillies.
Switch off the flame and add in the turmeric powder and red chilli powder. Wet them in oil and immediately add it to the dal. You do not want the spice powders to change colour or burn. So be quick after adding the spice powders.
Fantastic lip-smacking Mamidikaya Koyagura Pappu | Raw Mango Dal with Leafy Greens is ready. Serve with rice and a good dollop of ghee. Dont forget a small nap after that as its customary after a good dal-rice lunch. Its comfort food for us South Indians.
For cooking the dal
- 1/2 cup toor dal
- 1 small raw mango, peeled and roughly chopped
- 2 cups water
For the lentil gravy
- 2 teaspoon peanut oil
- 1 small onion, chopped ( 1/2 cup )
- 1 tomato, chopped
- 2 green chillies, chopped
- 1 teaspoon salt
- 2.5 cups finely chopped green amaranth leaves
- 1/2 teaspoon jaggery
For Tempering
1.5 teaspoon ghee
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
4 cloves garlic, chopped
2 sprigs curry leaves
2 dried red chillies
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
Wash the greens well, chop into small pieces. Set aside. Wash the toor dal in water and add it to a bowl. Add in the raw mangoes and two cups of water. Add little water in a pressure cooker and place the bowl inside. Close the cooker and cook for 4 whistles. Remove from heat and wait for the pressure to settle. Set aside.
Heat oil in a pan and add in the onions. Saute the onions till soft. Add in the tomatoes and the green chillies. Saute for a couple of minutes. Add in the chopped green leaves. Saute until the leaves are wilted.
Add in the salt and a small piece of jaggery. The jaggery is optional. But the little sweetness balances the sour mangoes. I love to add jaggery in my sour curries.
Mash the cooked dal and add it to the pan. Simmer for a couple of minutes. Remove from heat and set aside.
Heat ghee in a kadai / small pan and add in the cumin seeds, mustard seeds, and garlic. Let the flame be on low as the garlic takes time to roast. If the garlic is big, chop into two to three pieces so it can get nicely roasted in ghee.
Once the mustard crackles and the garlic is roasted, add in the curry leaves and dried red chillies. Switch off the flame and add in the turmeric powder and red chilli powder. Wet them in oil and immediately add it to the dal. You do not want the spice powders to change colour or burn. So be quick after adding the spice powders.
Serve hot with rice
Author: Suguna Vinodh
Prep Time: 10m
Cook Time: 20m
For cooking the dal
- 1/2 cup toor dal
- 1 small raw mango, peeled and roughly chopped
- 2 cups water
For the lentil gravy
- 2 teaspoon peanut oil
- 1 small onion, chopped ( 1/2 cup )
- 1 tomato, chopped
- 2 green chillies, chopped
- 1 teaspoon salt
- 2.5 cups finely chopped green amaranth leaves
- 1/2 teaspoon jaggery
For Tempering
1.5 teaspoon ghee
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
4 cloves garlic, chopped
2 sprigs curry leaves
2 dried red chillies
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
Wash the greens well, chop into small pieces. Set aside. Wash the toor dal in water and add it to a bowl. Add in the raw mangoes and two cups of water. Add little water in a pressure cooker and place the bowl inside. Close the cooker and cook for 4 whistles. Remove from heat and wait for the pressure to settle. Set aside.
Heat oil in a pan and add in the onions. Saute the onions till soft. Add in the tomatoes and the green chillies. Saute for a couple of minutes. Add in the chopped green leaves. Saute until the leaves are wilted.
Add in the salt and a small piece of jaggery. The jaggery is optional. But the little sweetness balances the sour mangoes. I love to add jaggery in my sour curries.
Mash the cooked dal and add it to the pan. Simmer for a couple of minutes. Remove from heat and set aside.
Heat ghee in a kadai / small pan and add in the cumin seeds, mustard seeds, and garlic. Let the flame be on low as the garlic takes time to roast. If the garlic is big, chop into two to three pieces so it can get nicely roasted in ghee.
Once the mustard crackles and the garlic is roasted, add in the curry leaves and dried red chillies. Switch off the flame and add in the turmeric powder and red chilli powder. Wet them in oil and immediately add it to the dal. You do not want the spice powders to change colour or burn. So be quick after adding the spice powders.
Serve hot with rice
Author: Suguna Vinodh
Prep Time: 10m
Cook Time: 20m
Find it online : https://www.kannammacooks.com/mamidikaya-koyagura-pappu-recipe/
Tamil style vendakkai mor kuzhambu recipe made with coconut. Easy mor kulambu recipe. Tamilnadu style simple more kuzhambu recipe made with vegetables / ladies finger – step by step pictures and video.
Here is a very simple and easy to do mor kuzhambu recipe made with ladies finger. I have already shared a variation of the recipe made using white pumpkin here . Do check that too!
Here is the video of how to make Vendakkai Mor Kuzhambu / “Vendakkai Mor Kuzhambu seivadhu eppadi”?
Here is a step by step tutorial of how to do Vendakkai Mor Kuzhambu First we will make a paste for making Vendakkai mor kuzhambu. Soak the toor dal and par boiled rice (puzhungal arisi) in half a cup of water for 20 minutes. Add in the rest of the ingredients listed under Vendakkai Mor Kuzhambu paste. Grind these ingredients in a small mixie jar to a smooth paste. This will be the base for making our Vendakkai Mor Kuzhambu.
The paste is ready.
Heat oil in a pan and add in the diced Vendakkai / ladies finger. Add in the salt and saute for 5-7 minutes till the ladies finger is no longer slimy and slightly roasted.
Add in the turmeric powder and saute for a few seconds.
Add in the ground paste and little water to dilute the gravy.
Adjust for seasoning by adding salt. Let the curry simmer for a couple of minutes.
Whisk the curd / plain yogurt well and add it to the pan. You can also run the curd in a mixie (pulse once or twice) and add it for a smooth gravy. Immediately switch off the flame. Cooking the curd may curdle the kuzhambu.
The Vendakkai mor kuzhambu is almost ready. We will do a simple tempering for the kuzhambu now.
Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the sliced shallots and saute till the shallots are nice and golden.
The nicely browned golden shallots adds a nice aroma to the Vendakkai Mor Kuzhambu. Once the shallots are brown, add in the curry leaves and dried red chillies.
Add the tempering to the Mor Kuzhambu gravy. Mix well and serve with hot rice.
Easy and Simple Vendakkai Mor Kuzhambu made with coconut is ready.
For the Vendakkai Mor Kuzhambu Paste
- 1 tablespoon toor dal
- 1 tablespoon par boiled rice
- 1/2 cup water
- 1/4 cup fresh shredded coconut
- 2 green chillies
- 1/4 inch piece ginger
- 2 small onions / Indian shallots
- 1 sprig curry leaves
- 3/4 teaspoon cumin seeds
Other Ingredients for Vendakkai Mor Kuzhambu
- 1 tablespoon Indian sesame oil
- 1.5 cups diced ladies finger
- 1/2 teaspoon + 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
- 3/4 cup plain yogurt / curd
For tempering Vendakkai Mor Kuzhambu
1/2 teaspoon Indian sesame oil
1/4 teaspoon urad dal
1/4 teaspoon mustard seeds
5 Indian shallots, sliced
1/4 teaspoon asafoetida
2 dried red chillies
1 sprig curry leaves
First we will make a paste for making Vendakkai mor kuzhambu. Soak the toor dal and par boiled rice (puzhungal arisi) in half a cup of water for 20 minutes. Add in the rest of the ingredients listed under Vendakkai Mor Kuzhambu paste. Grind these ingredients in a small mixie jar to a smooth paste. This will be the base for making our Vendakkai Mor Kuzhambu.
Heat oil in a pan and add in the diced Vendakkai / ladies finger. Add in the salt and saute for 5-7 minutes till the ladies finger is no longer slimy and slightly roasted. Add in the turmeric powder and saute for a few seconds.
Add in the ground paste and little water to dilute the gravy. Adjust for seasoning by adding salt. Let the curry simmer for a couple of minutes.
Whisk the curd / plain yogurt well and add it to the pan. You can also run the curd in a mixie (pulse once or twice) and add it for a smooth gravy. Immediately switch off the flame. Cooking the curd may curdle the kuzhambu.
Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the sliced shallots and saute till the shallots are nice and golden. The nicely browned golden shallots adds a nice aroma to the Vendakkai Mor Kuzhambu. Once the shallots are brown, add in the curry leaves and dried red chillies. Add the tempering to the Mor Kuzhambu gravy. Mix well and serve with hot rice.
Author: Suguna Vinodh
Prep Time: 10m
Cook Time: 10m
